Buzz
If you crave a lighter alternative to chicken parmesan that still feels indulgent, try chicken Milanese. This dish replaces mozzarella cheese, pasta, and tomato sauce with fresh greens and tomatoes. But if you're simply in the mood for a crispy chicken cutlet, this recipe has got you covered.
While store-bought breadcrumbs are perfectly fine, the Institute of Culinary Education (ICE) gives you the option to create your own. Leif Evans, a chef-instructor at the Culinary Arts program at ICE's New York City campus, shared his technique with Mytour: 'I often make my own breadcrumbs. If my bread starts to go stale, I toast it in the oven and grind it into breadcrumbs.'
For the best outcome, tear the bread into pieces before baking. A food processor works best for grinding, but you can also use a blender's pulse setting. If you don’t have a blender, place the toasted bread chunks in a resealable bag and crush them with a rolling pin or a heavy bottle.
After preparing your breadcrumbs, it’s time to start cooking. Begin by heating two cups of apple cider vinegar, a cup of water, and a tablespoon of oregano in a saucepan. Once it reaches a boil, pour the mixture over the red onion and allow it to sit for 15 minutes to pickle.
Set up your breading station by placing flour, eggs, and breadcrumbs in separate bowls. Add salt and pepper to the flour, and combine dried oregano, basil, onion powder, and garlic powder with the breadcrumbs. Season the chicken with salt and pepper, then coat it in the flour, dip it in the egg, and coat it with the breadcrumb mixture.
Once all the chicken pieces are ready, it’s time to fry. Pour two inches of canola oil into a deep-sided pan and heat it to 350℉. Fry each cutlet until golden brown, flipping to ensure an even color. Once done, remove the chicken and place it on a wire rack to drain off any excess oil. While the chicken cools, mix the arugula, cherry tomatoes, and pickled onions together. Season the salad with salt and pepper, then dress it with a mix of two parts balsamic vinegar and one part olive oil. Serve the salad alongside the chicken.
The Institute of Culinary Education is a dynamic destination for culinary enthusiasts. It offers a range of programs, including hotel management, plant-based culinary arts, and baking and pastry arts. For more information about the classes available in New York and Los Angeles, visit the ICE’s website.
Chicken Milanese with Arugula, Pickled Onion, and Cherry Tomatoes
Serves 2
Ingredients: 1 chicken breast, butterflied and pounded thin; 5 oz arugula, washed; 1 pint cherry tomatoes, washed and halved lengthwise; 1 red onion, thinly sliced; 2 cups apple cider vinegar; 2 tbsp dried oregano, divided; 1 tbsp dried basil; 1 tbsp onion powder; 1 tbsp garlic powder; 2 cups flour; 3 eggs, whisked; 2 cups breadcrumbs; Canola oil for frying; Balsamic vinegar for dressing; Olive oil for dressing; Salt and pepper.
- Bring apple cider vinegar, one cup of water, and one tablespoon of dried oregano to a boil. Pour this mixture over the red onion and let it sit for 15 minutes to quickly pickle the onion.
- Prepare the breading station by placing flour on a plate, eggs in a bowl, and breadcrumbs on a separate plate. Season the flour with salt and pepper. Add the remaining oregano, basil, onion powder, and garlic powder to the breadcrumbs.
- Season the chicken with salt and pepper. Coat the chicken fully in the flour and shake off any excess. Dip the chicken into the egg mixture, ensuring it is completely covered, then allow any excess to drip off. Coat the chicken in breadcrumbs, pressing gently to make sure it is evenly coated.
- Heat two inches of canola oil in a straight-sided pan and bring to 350℉.
- Fry the chicken until golden brown, flipping to ensure both sides are evenly browned. Once done, remove the chicken and place it on a cooling rack to drain excess oil.
- In a bowl, mix the arugula, cherry tomatoes, and pickled onions. Season with salt and pepper, then lightly dress with a mixture of two parts balsamic vinegar to one part olive oil. Toss the salad gently.
- Serve the fried chicken alongside the fresh salad.
